Creamy Honey Mustard Chicken with Crispy Bacon

This creamy Dijon chicken with crispy bacon is a flavorful, hearty dish featuring tender chicken breasts smothered in a rich mustard sauce, perfect for weeknight dinners.

This creamy Dijon chicken with crispy bacon is a hearty and flavorful dish that’s perfect for weeknight dinners. Tender, golden-brown chicken breasts are cooked to perfection and smothered in a rich, velvety sauce made with Dijon mustard, whole grain mustard, honey, and heavy cream. The addition of crispy bacon adds a savory, smoky touch, while optional mushrooms bring an earthy depth to the dish. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish pairs beautifully with mashed potatoes, steamed vegetables, or rice for a comforting, satisfying meal.

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

60 minutes

For the Chicken
2 large chicken breasts (butterflied or pounded thin)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter

For the Sauce
4-5 strips of thick-cut bacon, chopped
2 cloves garlic, minced
1/2 cup chopped mushrooms (optional)
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional, for texture)
2 tbsp honey
Salt and pepper, to taste

For Garnish
1 tbsp fresh parsley, chopped (for garnish)

Preparation

  • Butterfly or pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
  • Chop the bacon, mince the garlic, and chop the mushrooms (if using).
  • Measure out the chicken broth, heavy cream, Dijon mustard, whole-grain mustard (if using), and honey.
  • Chop the fresh parsley for garnish and set aside.

Cooking

  • Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side until golden and cooked through. Remove from skillet and keep warm.
  • In the same skillet, add the chopped bacon and cook until crispy. Transfer to a paper towel-lined plate. Discard excess fat, leaving about 1 tablespoon in the pan.
  • If using mushrooms, add them to the skillet and sauté for 2–3 minutes until softened.
  • Add the garlic and cook for about 1 minute until fragrant.
  • Pour in the chicken broth, scraping up any browned bits from the pan, and bring to a simmer.
  • Stir in the heavy cream, Dijon mustard, whole-grain mustard (if using), and honey. Season with salt and pepper. Simmer 3–5 minutes until slightly thickened.
  • Return the chicken to the skillet and spoon the sauce over the top. Simmer 2–3 minutes to heat through and coat the chicken.

Serving

  • Plate the chicken and spoon extra sauce over the top.
  • Sprinkle with crispy bacon and garnish with fresh parsley.
  • Serve hot with mashed potatoes, rice, or steamed vegetables for a complete meal.